ISOLATION, IDENTIFICATION AND CHARACTERIZATION OF MICROORGANISM INVOLVED IN THE CONTAMINATION OF YOGHURT
CHAPTER ONE
1.1 Introduction
Yoghurt is a fermented dairy product obtained from the lactic acid fermentation of milk. It is one of the most popular fermented milk products in the world and produced commercially at home (Willey et al., 2008). In its commercial production, non fat or low fat milk is pasteurized cooled to 43°c and are inoculated with known cultures of microorganisms referred to as starter cultures. The starter cultures may be a pure culture of a particular species of Lactobacillus or a mixed culture of Streptococcus thermophilus and Lactobacillus bulgaricus in a 1:1 ratio.
The coccus which is the Streptococcus thermophilus grows faster than the Rod which is the Lactobacillus bulgaricus and is primarily responsible for acid production while the rod adds flavor and aroma. The growth of these Microorganisms causes the transformation of milk’s sugar, lactose into lactic acid. This process gives yoghurt it’s texture. The associative growth of the two organisms results in acid production at a rate greater than that produced by them individually.
As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Limitation of the study and Definition of technical terms.
CHAPTER TWO
2.0 Literature Review
2.1 Introduction
The review of relevant literature is the main topic of this chapter. A literature review covers theoretical and methodological contributions to a certain issue in addition to the state of knowledge at the time of writing. It provides information about the state of the art in relation to the subject you are writing about. It examines the body of work on the chosen subject. The literature evaluation in this study comprises the …
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TABLE OF CONTENTSPRELIMINARY PAGES
- Title page
- Approval page
- Dedication
- Acknowledgement
- Table of Contents
- Abstract
INTRODUCTION
- 1.1 Introduction
- 1.2 Background of Study
- 1.3 Statement of Problems
- 1.4 Aim and Objectives of Study
- 1.5 Significance of Study
- 1.6 Scope of Study
- 1.7 Limitations of the Study
LITERATURE REVIEW
- 2.1 Introduction
- 2.2 Theoretical Review of Yoghurt
- 2.2.1 Starter Cultures in Yoghurt
- 2.2.2 Composition of Yoghurt
- 2.2.3 Types of Yoghurt
- 2.2.3.1 Flavored Yoghurt
- 2.2.3.2 Frozen Flavored Yoghurt
- 2.2.3.3 Acidophilus Yoghurt
- 2.2.3.4 Set Yoghurt
- 2.2.3.5 Stirred Yoghurt
- 2.3 Factors Affecting the Quality of Yoghurt
- 2.3.1 Type of Milk
- 2.3.2 Starter Cultures
- 2.3.3 Heat Treatment
- 2.3.4 Storage of Yoghurt
- 2.4 Nutritional Value of Yoghurt
- 2.5 Therapeutic effect of Yoghurt
- 2.6 Stabilizers in Yoghurt
- 2.7 Gum Arabic as Stabilizer on Yoghurt Quality
MATERIALS AND METHODS
- 3.1 Introduction
- 3.2 Study Area
- 3.3 Utilized Materials and Equipments
- 3.4 Preparation of Media
- 3.5 Yoghurt Samples Collection
- 3.6 Microbiological Analysis
- 3.7 Identification of Fungal Isolates
- 3.8 Purification of Isolates
RESULTS AND DISCUSSION
- 4.1 Introduction
- 4.2 Results
- 4.3 Discussion of Findings
- 4.3.1 Determination of pH
- 4.3.2 Enumeration of Bacterial, Fungal Isolates and the pH of the Yogurts
- 4.3.3 Isolation and Identification of Organisms
SUMMARY, CONCLUSION AND RECOMMENDATION
- 5.1 Introduction
- 5.2 Summary of Findings
- 5.3 Conclusion
- 5.4 Recommendation
REFERENCES
Disclaimer for Complete Material Utilization
The displayed research work titled "Isolation, Identification and Characterization of Microorganism Involved in the Contamination of Yoghurt" is stated as a research guideline towards accomplishing your assigned project / seminar research work. All the research materials on this website are ONLY for research purposes and should be used as a guideline in developing your research work. For no reason should you copy word for word as projectlist.com.ng will not be liable for any who copied the material. By ordering the complete research guideline, it signifies that you've accepted our terms of service.
PRELIMINARY PAGES
- Title page
- Approval page
- Dedication
- Acknowledgement
- Table of Contents
- Abstract
INTRODUCTION
- 1.1 Introduction
- 1.2 Background of Study
- 1.3 Statement of Problems
- 1.4 Aim and Objectives of Study
- 1.5 Significance of Study
- 1.6 Scope of Study
- 1.7 Limitations of the Study
LITERATURE REVIEW
- 2.1 Introduction
- 2.2 Theoretical Review of Yoghurt
- 2.2.1 Starter Cultures in Yoghurt
- 2.2.2 Composition of Yoghurt
- 2.2.3 Types of Yoghurt
- 2.2.3.1 Flavored Yoghurt
- 2.2.3.2 Frozen Flavored Yoghurt
- 2.2.3.3 Acidophilus Yoghurt
- 2.2.3.4 Set Yoghurt
- 2.2.3.5 Stirred Yoghurt
- 2.3 Factors Affecting the Quality of Yoghurt
- 2.3.1 Type of Milk
- 2.3.2 Starter Cultures
- 2.3.3 Heat Treatment
- 2.3.4 Storage of Yoghurt
- 2.4 Nutritional Value of Yoghurt
- 2.5 Therapeutic effect of Yoghurt
- 2.6 Stabilizers in Yoghurt
- 2.7 Gum Arabic as Stabilizer on Yoghurt Quality
MATERIALS AND METHODS
- 3.1 Introduction
- 3.2 Study Area
- 3.3 Utilized Materials and Equipments
- 3.4 Preparation of Media
- 3.5 Yoghurt Samples Collection
- 3.6 Microbiological Analysis
- 3.7 Identification of Fungal Isolates
- 3.8 Purification of Isolates
RESULTS AND DISCUSSION
- 4.1 Introduction
- 4.2 Results
- 4.3 Discussion of Findings
- 4.3.1 Determination of pH
- 4.3.2 Enumeration of Bacterial, Fungal Isolates and the pH of the Yogurts
- 4.3.3 Isolation and Identification of Organisms
SUMMARY, CONCLUSION AND RECOMMENDATION
- 5.1 Introduction
- 5.2 Summary of Findings
- 5.3 Conclusion
- 5.4 Recommendation
REFERENCES
Disclaimer for Complete Material Utilization
The displayed research work titled "Isolation, Identification and Characterization of Microorganism Involved in the Contamination of Yoghurt" is stated as a research guideline towards accomplishing your assigned project / seminar research work. All the research materials on this website are ONLY for research purposes and should be used as a guideline in developing your research work. For no reason should you copy word for word as projectlist.com.ng will not be liable for any who copied the material. By ordering the complete research guideline, it signifies that you've accepted our terms of service.
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